Osaka Japanese Steakhouse
Last inspected: Oct 3, 2025
78
Score
Going back to 2022, Osaka Japanese Steakhouse has nine inspections in the public record. The newest entry in the record is dated Oct 3, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “open dumpster lid” is the recurring theme, flagged six times.
That falls roughly in the middle of the pack for Fort Myers restaurants. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Oct 3, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on storing utensils at 135F or above. **Repeat Violation**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. **Repeat Violation**
33-16-4
Basic - Interior of oven/microwave has accumulation of food debris. Operator cleaned out microwave oven. **Corrected On-Site**
22-08-4
78
Jul 1, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw pork stored over packaged dumplings in walk in freezer. Educated operator on proper separation of raw animal foods. **Repeat Violation**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over ready to eat vegetables in reach cooler at cook line. Operator placed raw eggs on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris on vegetable peeler. Operator wash, rinsed, and sanitized peeler. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. **Repeat Violation**
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Operator removed employee beverage. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Educated operator on importance of having lid for women's receptacle in women's restroom. **Repeat Violation**
32-12-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
50
Oct 3, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 128F hot hold less than 4 hours.
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over box of frozen lobster and tray of raw chicken stored over packaged dumplings in walk in freezer.
08A-02-6
Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven. **Corrected On-Site**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen precooked spring rolls not date marked in reach in freezer at end of cook line. Educated operator on the importance of date marking. Operator date marked foods before leaving inspection. **Corrected On-Site** **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cabbage slaw in walk in cooler not date marked.
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ice buildup in reach-in freezer at end of cook line. Educated operator on defrosting reach in freezer. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
31B-04-4
Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. **Repeat Violation**
33-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust-like substance on right side of dining room facing restaurant front entrance. Observed buildup of grease on vent above kitchen back exit door.
36-34-5
43
Jul 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
47
Oct 17, 2023
Complaint Full
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw beef stored on top of spring rolls. Operator placed raw beef on bottom. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken stored over box of margarine. Operator removed margarine. Educated operator on proper separation of raw animal foods. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in women's accessible bathroom.
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage/wait station used to rinse cloth.
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. **Corrected On-Site**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meats and sauces not date marked in walk in freezer.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed broth not date marked in walk in cooler.
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Cloth used as a food-contact surface with lettuce in walk in cooler.
21-05-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in walk in cooler. Educated operator on proper storage of employee food. Operator removed employee food. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Ice buildup in reach-in freezer at cook line.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris vents underneath hibachi grills.
23-03-4
Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
23
Aug 17, 2023
Routine - Food
No violations found.
100
Aug 16, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
39
Nov 28, 2022
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed peanut sauce 78F hot hold less than 2 hours. Operator turned up hot hold unit. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 45F cold hold less than 4 hours. Operator added more ice. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored over cut cabbage in walk in cooler. Observed container of raw shrimp stored over container of bamboo shoots. Operator switched raw shrimp to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen beef stored over boxes of dumplings in walk in freezer. Operator rearranged food. **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bean sprouts and cut cabbage not date marked.
02C-02-5
Basic - Floor soiled/has accumulation of debris/grease underneath grill and fryers at cook line.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of flour stored on floor in dry storage.
08B-47-4
Basic - Ice buildup in reach-in freezer at cook line. **Repeat Violation**
14-69-4
Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. **Repeat Violation**
33-16-4
41
Aug 4, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Container of medicine/vitamins improperly stored on shelving near food items. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - No soap provided at handwash sink. Hand wash sink at end of cook line. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks.
24-18-4
64
Frequently Asked Questions
When was Osaka Japanese Steakhouse last inspected?
The most recent health inspection at Osaka Japanese Steakhouse on file is from Oct 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Osaka Japanese Steakhouse?
Across the inspection record, “open dumpster lid” has been cited six times, more than any other issue at Osaka Japanese Steakhouse.
How does Osaka Japanese Steakhouse compare to other restaurants in Fort Myers?
Osaka Japanese Steakhouse most recently scored 78 out of 100, which is about the same as the Fort Myers average of 81.
Has Osaka Japanese Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Osaka Japanese Steakhouse have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Osaka Japanese Steakhouse means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Osaka Japanese Steakhouse inspected?
Based on the inspection history on file, Osaka Japanese Steakhouse is inspected around three times per year on average.
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